Mango Habanero Chicken Kabobs
Fire up the grill and get ready for a flavour-packed adventure with Mango Habanero Chicken Kabobs! This recipe brings together juicy and tender chicken, sweet and tangy mangoes, and a fiery kick of habanero peppers. The homemade Mango Habanero Sauce, with its blend of spices, honey, and citrus, adds a mouthwatering glaze that caramelizes beautifully on the grill. Each bite is a tantalizing combination of heat, sweetness, and savoury goodness. Whether you're hosting a backyard barbecue or simply craving a tropical twist on your grilled favourites, these kabobs are a surefire way to impress your taste buds and elevate your summer dining experience. Get ready to savour the deliciousness and enjoy the vibrant flavours of Mango Habanero Chicken Kabobs!
Ingredients
- 4 Chicken Breasts, boneless and skinless
- 2 Ripe Mangos, peeled and diced
- 3 Garlic Cloves
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Honey
- 1/2 Teaspoon Salt u0026 Pepper, each
- 2-3 Habanero Peppers, stems removed *(see notes)
- 2 Tablespoons Lime Juice
- 1 Tablespoon White Vinegar
- 4 Tablespoons Unsalted Butter
- Green Onion, to garnish
Instructions
- In a blender, combine the diced mangoes, garlic cloves, soy sauce, honey, salt, pepper, habanero peppers, lime juice, and white vinegar. Blend until smooth and well combined.
- Transfer the sauce to a saucepan and cook over medium heat for about 10-15 minutes, stirring occasionally. This will help develop the flavours and thicken the sauce. After 10 minutes, remove the saucepan from the heat. Add the unsalted butter to the saucepan and stir until it is fully melted and incorporated into the sauce. Set the sauce aside to cool slightly.
- Cut the boneless and skinless chicken breasts into 1-inch pieces. Assemble the kabobs: If using wooden skewers, soak them in water for about 30 minutes- 1 hour to prevent them from burning. Thread the chicken pieces onto the skewers, leaving a little space between each piece.
- Generously brush the Mango Habanero Sauce over the chicken skewers, making sure to coat them well. Reserve some of the sauce for basting during grilling.
- Preheat the grill to medium-high heat. Place the chicken kabobs on the preheated grill. Cook for about 4-5 minutes per side or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). While grilling, brush the kabobs with the remaining Mango Habanero Sauce to add extra flavour and moisture.
- Once the chicken is cooked, remove the kabobs from the grill and transfer them to a serving platter. Garnish with chopped green onions for a fresh and vibrant touch. Mango Habanero Chicken Kabobs are best enjoyed immediately. Serve them as a delicious main course alongside rice, grilled vegetables, or your favourite side dishes. Enjoy! :)
Notes
u003cliu003e*For a different flavour profile, you can substitute habanero peppers with scotch bonnet peppers in this recipe. Scotch bonnet peppers have a similar level of heat and a slightly fruitier taste, which can add a unique twist to the Mango Habanero Chicken Kabobs. Use the same quantity of scotch bonnet peppers as specified for the habaneros, and adjust according to your preference for spiciness.u003c/liu003eu003cliu003e*If you prefer a milder or hotter version of the Mango Habanero Chicken Kabobs, feel free to adjust the number of peppers used in the recipe. For a milder taste, reduce the number of habanero or scotch bonnet peppers to 1 or 2. On the other hand, if you want an extra kick, you can increase the quantity to 4 or add additional peppers to suit your desired spice level. Remember to taste the marinade before applying it to the chicken to ensure it aligns with your heat preferences. Enjoy experimenting and customizing the recipe to your liking!u003c/liu003e
Nutrition
Calories: 300kcal
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